![]() If you make these tarts, I’d love to see them! Please share with me on Instagram using hashtag #pastrywithjenn.This Apricot Frangipane Tart is a French Summer classic, through and through. The tarts will keep at room temperature for 1 day, though the crust may soften, so I recommend eating them the same day. Let the tarts cool in the pans, on a cooling rack. Sprinkle the tablespoon of sugar over the fruit.īake for 35-40 minutes or until the frangipane is golden and a toothpick comes out cleanly. ![]() Arrange two fruit halves in each shell, pressing slightly into the frangipane. Spread an even layer 2/3 full, in each of the cooled tart shells. Then mix by hand to loosen it until it’s a spreadable consistency. To warm it again, zap it for 10 second intervals at medium power. The frangipane can be used now or placed in the fridge for up to 3 days. Pulse until combined.Īdd the egg and vanilla and pulse until combined. In the food processor, add the almond flour, all purpose flour, powdered sugar and salt. Let cool completely, in the tart pans, on a cooling rack. Place the tart pans in the fridge for 15 minutes to harden.īake the tarts for 20 minutes until dry in appearance and just start to brown on the edges. With a rolling pin, roll over the tart edge to trim the excess dough. Place a tart pan on the dough and with a paring knife, cut a circle 1″ wider than the tart edge. If at any point it gets too soft, place the dough onto a sheet pan and place in the fridge for 5 minute before resuming. It should be cold but pliable. Roll out the dough 1/4″ thick. Once the dough has chilled, take it out and leave on the counter for about 10 minutes, depending on the temperature of your room, to soften slightly before rolling. Chill in the refrigerator for at least 1 hour. The flatter the disc, the more quickly the dough will chill and the easier it will be to roll out. Transfer the dough to your counter and bring together to form a disc. If it’s still sandy, add 1 tablespoon of water at a time until it holds. To test, take a small portion in your hand and if the dough holds together, you’re done. Slowly drizzle in the egg mixture while pulsing until the dough just starts to come together. Add the butter and pulse until the butter pieces are the size of small peas. In a food processor, add the flour, granulated and brown sugars, and salt. In a small bowl, whisk together the egg yolk and 1 tablespoon of water. Between the two, I liked the plum more than the apricot, but it’s fun to experiment with different kinds of stone fruits or even berries.ĩ tablespoons cold unsalted butter, cut into 1” cubesĦ tablespoons unsalted butter, room temperatureĨ apricots or plums, firm but ripe, sliced in half A little sprinkling of sugar on the apricots and plums makes them glisten after they’re baked. ![]() ![]() The almond flavor comes through, not too strong, and just sweet enough to contrast the tartness of the fruit. Once baked, it becomes tender and like cake. The filling for these tarts is an almond cream or frangipane. I may be a bit too excited because lately I’ve been buying so many goodies, I’m not eating and baking fast enough! I had a few apricots and plums shoved in the back of the fridge, poor things, and they would have made a great after-work snack, but instead, I used them in tarts. During the peak of summer, I find myself going to the farmers’ market once, sometimes twice, a week to see what’s new.
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